sundowng Posted 10 Apr 2012 , 11:55am
post #1 of

I just found out that I can ship cakes across country (I live in Taiwan) on refrigerated or frozen trucks for real cheap ($7 for a 6" in a box within a box). However, I prefer to use just buttercream, when possible, which makes them harder to pack. Has anyone mailed a buttercream cake? I've read plenty on here of how to ship a fondant covered cake (which is what I shipped), but couldn't get anything to come up on a search for buttercream. Any suggestions? Frozen or refrigerated? How to pack? Thanks!

3 replies
mcaballero2 Posted 18 Apr 2012 , 3:20pm
post #2 of
Quote:
Originally Posted by sundowng

I just found out that I can ship cakes across country (I live in Taiwan) on refrigerated or frozen trucks for real cheap ($7 for a 6" in a box within a box). However, I prefer to use just buttercream, when possible, which makes them harder to pack. Has anyone mailed a buttercream cake? I've read plenty on here of how to ship a fondant covered cake (which is what I shipped), but couldn't get anything to come up on a search for buttercream. Any suggestions? Frozen or refrigerated? How to pack? Thanks!




Have you looked into the "cake safe"? http://www.cakesafe.com/home/ If you decided to do that, I would charge a deposit in case it's not returned. I've never shipped a cake though so I couldn't be of much help in how to pack it. Sorry!

CWR41 Posted 18 Apr 2012 , 4:33pm
post #3 of

Manufacturers ship frozen cakes all the time, in a bakery box that fits tightly in a corrugated cardboard box. As long as the cake remains frozen solid the entire time, it won't get messed up.

sundowng Posted 21 Apr 2012 , 1:45pm
post #4 of

Thanks for the replies! It didn't notify me there were answers. Anyway, I'm in Taiwan and can't get a cake safe -- although they look fun icon_wink.gif I will try shipping it frozen then. Sometimes, though, because of the high heat and humidity here, frozen decorated cakes can be tricky to thaw. They tend to bleed a lot, even properly covered and let gradually come to room temp. I might as well try it, though, right?

Thanks for giving me some ideas!

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